Directions

Cream together butter and sugar until light, about 2 minutes. Add in eggs on at a time, until fully incorporated. The batter may not look smooth, this is fine. Add vanilla.

Stir in flour, salt, and baking powder until batter is smooth and all flour is blended. Using an ice cream scoop, fill each muffin liner with batter. Cups should be 3/4 full if you're not using a scoop.

Top each cake with 1 1/2 tsp Nutella. Swirl Nutella in with a toothpick, folding a little batter up and over the Nutella as well.Bake for 20 minutes. Remove to wire rack and allow to cool.

Questions, Comments & Reviews

I left out 1/4 cup of the sugar, which I think seemed to hold the cake up a little bit more.
The cake itself is kind of dry for me, but I like the crumb of it so I will have to lessen the baking time by 1-2 minutes, I think. I also added a spoonful of nutella right on top after they came out of the oven!

I absolutely LOVE Nutella! Even though I'm not a baker I'm going to have to give these a try. This should make you laugh...I come from and Italian family so instead of the regular PB&J that most kids bring to school, my little cousins take nutella sandwiches for lunch!!!!

I made these a loooong time ago, and they're so good. The original recipe is a Donna Hay recipe, and calls for peanut butter. I haven't tried them any other way than with Nutella, but I've seen the recipe made using peanut butter and jam, so it seems pretty versatile.